The Ferry Building's iconic walk-around "meat cone" disappeared with Boccalone's closure in October 2017. Here's what happened, and where the format survives in the Bay Area.

Boccalone, the Ferry Building salumeria that originated the walk-around "meat cone" — a paper cone of house-cured salami, coppa, and assorted charcuterie — closed its Embarcadero Marketplace location on October 29, 2017. The shop, co-founded by chef Chris Cosentino and restaurateur Mark Pastore as an extension of their Incanto restaurant in Noe Valley, had occupied a stall at the marketplace since 2008.

The closure was driven by sales, not the lease. "We were among the forerunners of this movement in small-scale charcuterie," Pastore told the San Francisco Chronicle at the time. "It's a space that is a lot more crowded now than it was 10 years ago."

Golden Gate Meat Co., the Ferry Building's other dedicated meat vendor — a high-end butcher that operated there for roughly 20 years — followed in August 2022, when its lease expired and was not renewed by marketplace management. "We had hoped to keep Golden Gate Meat in the marketplace," Ferry Building General Manager Jane Connors said then. Fatted Calf, the charcuterie shop that relocated from its Hayes Valley storefront to Suite 13 of the marketplace around late 2022, offers grab-and-go sandwiches and house-cured meats but has not prominently featured the cone format.

No vendor currently confirmed operating at the Ferry Building offers the cone.

For the format itself elsewhere in the Bay Area: Honey Brie Mine in Alameda sells individually wrapped charcuterie cones at $10 each and delivers to parts of San Francisco (12-cone minimum, $125 minimum for SF orders). sfcharcuterie.com sells a "Golden Gate Charcuterie Cone" at $12 and ships nationally. Olive Meats Wood, a mobile cart operating around the Montgomery Street corridor, serves cones and boards at $8–$10 each with pop-up bookings.